Given the right conditions, Legionella bacteria can grow in any workplace. If you manage any of the water systems described in the Health and Safety Commission’s L8 Regulations, part of your risk assessment will include a temperature monitoring regime to ensure any out of range temperatures are immediately rectified.

The C12 comes supplied with labels to enable you to select one of five HACCP colour options, ideal for catering, food service and other food uses where colour-coding could reduce the risks from cross-contamination.

The C12 range of colours can be included in your HACCP procedures – just choose from the colours supplied with your thermometer.